Being a keen cyclist , coffee and a cake is all part of the culture. Most coffee shops do not cater for the heathy person , so here is a great carrot cake recipe that I use. Ingredients and instructions of the Paleo and Gluten Free Carrot Cake... ¼ cup coconut flour 1 teaspoon baking powder Pinch salt Pinch baking soda ½ teaspoon ground cloves ½ teaspoon cinnamon ½ cup natural honey (or other sugar free liquid substitute) 1/3 cup olive oil 4 tablespoons coconut butter 1 teaspoon vanilla extract 5 eggs 1 cup finely grated carrot Grease a 8 inch round springform cake pan with oil. Preheat the oven to 350 degrees F. Combine the coconut flour, baking powder, salt, baking soda, cloves, and cinnamon in a bowl and stir together. This will be a very small amount, but coconut flour is very liquid absorbent, so the measurements are right... Melt the honey and coconut butter in a small saucepan, then pour the mixture into a bowl and blend the olive oil and vanilla extract in. Add the eggs and grated carrot and blend until mixed... Add the dry ingredients and blend... Pour the whole mixture into the prepared pan and cook for 20-25 minutes until firm (but still soft!) to the touch... Paleo Coconut Spice Frosting: You are going to have to plan ahead when making this frosting: Have your can of coconut milk in the refrigerator the night before. Ingredients One 13-ounce can of coconut milk (it doesn’t have to be exactly 13 ounces—just thereabouts) 1 teaspoon honey ½ teaspoon cinnamon ¼ teaspoon ground cloves ½ teaspoon vanilla extract Open up the can of coconut milk that has refrigerated over night... The coconut milk on the top of the can should be firm and white. Spoon off all of the solid stuff (there will be some sort of watery liquid on the bottom that you don’t want). Put the solid coconut milk in a bowl and add the honey, cinnamon, cloves, and vanilla extract. Blend it all together with your electric mixer. Spread over the cooled carrot cake...Enjoy :-)
Comments